Carb Smart Rustic Hash with Fried Egg
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Carb Smart Rustic Hash with Fried Egg

Carb Smart Rustic Hash with Fried Egg

with Roasted Potatoes, Brussels Sprouts and Lemon-Mayo Drizzle

If you are looking for a hearty and comforting carb smart meal, you found it! Mexican-seasoned potatoes, roasted Brussels sprouts, red onion and sweet bell peppers unite to create heaven on a plate. Viola, perfection!

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit


(Contains Egg)

300 g

Yellow Potato

170 g

Brussels Sprouts

160 g

Sweet Bell Pepper

113 g

Red Onion

½ unit


7 g


½ cup

Feta Cheese, crumbled

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Mexican Seasoning

Not included in your delivery

¼ tsp


2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories680 kcal
Fat47 g
Saturated Fat10 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber9 g
Protein19 g
Cholesterol215 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Roast potatoes and Brussels sprouts

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Halve Brussels sprouts (if larger, quarter them).Combine potatoes, Brussels sprouts, 1 tbsp oil and Mexican Seasoning on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, peel, then cut onion into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Finely chop cilantro.Zest, then juice half the lemon (whole lemon for 4 ppl).

Cook onions and peppers

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender, 4-6 min. Season with salt and pepper.Remove from heat. Transfer onions and peppers to a plate, then cover to keep warm.

Make lemon mayo

Meanwhile, combine mayo, 1 tsp (2 tsp) water, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lemon zest in a small bowl. Season with salt and pepper, then stir to combine.

Cook eggs

Reheat the same pan (from step 3) over medium.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

Finish and serve

Add onions, peppers, half the cilantro and half the feta to the baking sheet with potatoes and Brussels sprouts, then toss to combine.Divide hash between plates. Top with fried eggs, then drizzle lemon mayo over top.Sprinkle with remaining cilantro and remaining feta.